Whipped Feta Tomato Basil Crostini

Ingredients

• 1 French baguette, sliced into 24 rounds (300 g)
• 3 tablespoons extra-virgin olive oil (40 g)
• 8 ounces feta cheese, crumbled (225 g)
• 1/2 cup whole-milk ricotta cheese (120 g)
• 2 tablespoons fresh lemon juice (30 g)
• 1 teaspoon lemon zest (2 g)
• 1/4 teaspoon kosher salt (1 g)
• 1 pint cherry tomatoes, halved (300 g)
• 1/3 cup basil leaves, torn (10 g)
• 1 tablespoon honey (21 g)
• 1/4 teaspoon red pepper flakes (1 g)

Instructions

1. Prepare pan. Position an oven rack 6 inches below the broiler and line a rimmed baking sheet with foil. Set broiler to high. Arrange baguette rounds in one layer and brush both sides lightly with olive oil.
2. Broil crostini. Broil for 2 to 3 minutes, checking after 1 minute. Flip when edges are golden, then broil 1 to 2 minutes more. Transfer toasts to a rack to cool completely and remain crisp.
3. Make feta spread. Combine feta, ricotta, lemon juice, lemon zest, and salt in a food processor. Process for 1 minute, scrape down sides, and process until smooth and thick. The spread should mound on a spoon rather than run.
4. Ready toppings. Halve cherry tomatoes and tear basil into small pieces. Keep them separate until assembly. If tomatoes collect liquid, leave it behind in the bowl; wet juices soften the toasted bread quickly.
5. Assemble platter. Spread about 2 teaspoons whipped feta on each cooled toast, leaving a crisp border. Top with two or three tomato halves and basil. Arrange in rows on a platter so guests can lift pieces easily.
6. Finish and serve. Drizzle honey lightly across the crostini and scatter red pepper flakes, if using. Serve immediately for the crispest texture. For a wait of up to 15 minutes, hold toast, spread, tomatoes, and basil separately, then assemble.

Notes

• Choose tomatoes no wider than the baguette rounds for neat, easy-to-grab crostini. If using larger tomatoes, cut them smaller and leave excess juice in the bowl.
• For a smoother spread, use block feta and process it thoroughly with room-temperature ricotta. A fork works, but the mixture will remain textured.
• Honey is a finishing accent: drizzle sparingly so it does not pool on the platter or make tomato-topped toasts slippery.

Nutrition Facts